Dessert Recipes

Pumpkin Whoopie Pies

Pumpkin Whoopie PiesMy kids start begging me for these cakelike sandwich cookies as soon as autumn arrives….

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies


1 cup shortening 2 cups packed brown sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 3-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1-1/2 cups canned pumpkin FILLING: 1/4 cup all-purpose flour Dash salt 3/4 cup 2% milk 1 cup shortening 2 cups confectioners’ sugar 2 teaspoons vanilla extract


Preheat oven to 400°.

Cream shortening and brown sugar until light and fluffy, 5-7 minutes.

Add eggs, 1 at a time, beating well after each addition.

Beat in vanilla.

In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin.

Drop by rounded tablespoonfuls 2 in.

apart onto greased baking sheets; flatten slightly with the back of a spoon.

READ More Recipess  Festive Wreath Cookies

Bake 10-11 minutes.

Remove to wire racks to cool.

For filling, combine flour and salt in a small saucepan.

Gradually whisk in milk until smooth; bring to a boil over medium-high heat.

Reduce heat to medium; cook and stir until thickened, about 2 minutes.

Refrigerate, covered, until completely cooled.

In another bowl, beat shortening, confectioners’ sugar and vanilla until smooth.

Add chilled milk mixture; beat until light and fluffy, about 7 minutes.

Spread on the bottoms of half of the cookies; cover with remaining cookies.

Store in the refrigerator.

Nutrition Facts 1 sandwich cookie:

  • 344 calories, 17g fat (4g saturated fat), 16mg cholesterol, 284mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 3g protein.

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